Oranges

Oranges are citrus fruits of the genus Citrus, most commonly referring to the sweet orange (Citrus sinensis). They are a hybrid believed to have originated in Southeast Asia and have been cultivated in subtropical and Mediterranean regions for centuries. The fruit is typically round to oval, with a thick rind and a segmented, juicy interior. The rind can be peeled easily, and in many varieties the pulp is orange, though some carry red or pink hues.

Most commonly consumed fresh or pressed for juice. Major commercial varieties include sweet oranges, with two widely grown types: navels (seedless, easy to peel) and Valencia (season for juice). Blood oranges, with red-tinged flesh, are another popular variety. Bitter oranges (Seville) are used for marmalade and flavoring rather than eating fresh.

Nutritionally, oranges are a good source of vitamin C and dietary fiber, and they provide folate, potassium, and various phenolics. They are relatively low in fat and calories, with natural sugars contributing to sweetness.

Cultivation and production occur in warm, frost-free climates. Leading producers include Brazil and the United States (notably Florida and California), along with Mexico, Spain, and India. Orchards are sensitive to frost and diseases such as citrus greening, canker, and pests; management combines cultural practices, resistant rootstocks, and, where necessary, regulated pesticide use.

Oranges are stored at cool temperatures to extend shelf life; at room temperature they typically last several days to a week, depending on variety. They are used in fresh eating, juices, desserts, and flavoring.